The Best Homemade Double Chocolate Brownies

I love love love brownies. They are probably my favorite chocolaty dessert. I have tried countless brownie recipes and I never found one that was as good as the boxed brownies that I haven been eating for years. Good news… I’ve finally found a recipe that is BETTER than boxed brownies. That’s right, you read that correctly. Every recipe I previously tried was either too dry or too cake like. This recipe is perfect! They’re gooey, chocolaty, moist and they will keep you coming back for more. I can honestly say I will never make boxed brownies again. These were honestly the best brownies I have ever tasted.

1 cup (2 sticks) butter
2 1/4 cups granulated sugar
1 1/4 cups cocoa powder
1 tsp. salt
1 tsp. baking powder
1 tbs. vanilla extract
4 eggs
1 1/2 cups flour
2 cups semi sweet chocolate chips
Preheat oven to 350º F. Lightly grease a 9 x 13 inch baking pan with shortening; set aside. In a medium saucepan melt butter over low heat. Once butter is completely melted add in sugar and cook for 1 to 2 minutes, stirring constantly. Pour sugar mixture into a large bowl. Beat in cocoa, salt, baking powder, vanilla, eggs. Mix until combined. Stir in the flour and chocolate chips until well combined. Spread brownie batter into prepared pan (batter will be very thick). Bake for approximately 30 minutes.
Cool on a cooling rack and enjoy!
Adapted from King Arthur Flour

Apple Cinnamon Puppy Chow

My favorite thing to do as a child was to make the Easter Bunny a snack. I didn’t feel like it was fair that Santa always got cookies and the Easter Bunny got nothing. Last night I was thinking about what I cook make for my blog today and this came to mind. Let’s just say this is the best idea I have come up with so far and the Easter Bunny would probably love it just as much as I do. This puppy chow is amazing! The refreshing taste of apple and cinnamon will brighten up your day. I seriously suggest you go out and buy the ingredients to make this right now!

10 cups rice Chex cereal
1 (12oz.) bag of Nestle white chocolate chips
1/4 cup margarine
2 tsp. vanilla extract
1 1/2 cups powdered sugar
1 tsp. cinnamon 
Measure out the 10 cups of rice Chex. Place the cereal in a large bowl and set aside. In a microwave safe bowl place the white chocolate chips and margarine. Melt the chocolate and margarine (takes approximately 1 minute plus addition 30 seconds stirring in between). Stir chocolate mixture until smooth, then stir in vanilla. Pour over rice cereal and gently fold until covered. In a separate bowl mix together the powdered sugar, gelatin, and cinnamon. Once mixed thoroughly pour over coated cereal and gently stir. Once evenly mixed enjoy! 
Happy Easter!

Biscoff Cupcakes With Biscoff Frosting

If you haven’t tried Biscoff spread you need to do so… now! The spread alone is good enough to eat with a spoon but I made Biscoff cupcakes and frosting too! The cupcakes are moist with a slight Biscoff cookie flavor while the frosting is overflowing with flavor. Once you try these cupcakes you will never want plain old vanilla again. Enjoy!

Ingredients (Cake)
1/2 cup butter, softened
4 eggs
2/3 cup cold water
2 tsp. vanilla extract
Preheat oven to 325º F. Combine Biscoff spread and butter mixing until fluffy. Add in eggs, cake mix, water, and vanilla. Stir until just combined. Scoop Batter into cupcake pans filling approximately 2/3 of the cupcake wrapper. Bake for 20 minutes or until it passes the toothpick test. Let cupcakes cool in pan for approximately 5 minutes. Let cool completely on cooling rack. Smother cupcakes in Biscoff frosting and enjoy!
Ingredients (Frosting)
2 cups powdered sugar
1/4 cup butter, softened
1 tsp. vanilla extract
1/3 cup milk
Place powdered sugar, biscoff spread, butter, vanilla, and milk into a large bowl. Using a stand mixer or hand held mixer beat until smooth in consistency. Spread frosting over Biscoff cupcakes and enjoy!

Cinnamon Bread

My favorite ingredient is cinnamon. It is the perfect breakfast and dessert ingredient… in my opinion. As a child my mother made me buttered toast with cinnamon and sugar sprinkled all over it. It was my absolute favorite snack. To this day I still eat that very snack every so often. Eating it brings back many memories. 
Since I am now twenty years old I decided to come up with my own cinnamon bread that I can pass down to my future children. This recipe is simple, delicious, and heartwarming. You will want to bake this everyday just so the smell fills your house. It’s absolutely wonderful. I hope you all enjoy!
2 cups flour
1 cup granulated sugar
1 tsp. baking powder
1/2 tsp salt
1 egg
1 cup milk 
1/3 cup vegetable oil
2 tsp. vanilla extract
1/3 cup sugar
1/3 cup brown sugar, packed
2 tsp. cinnamon
1/2 cup cinnamon chips
Preheat oven to 325° F. Grease and flour a loaf pan (Mine was a 9″x5″ inch pan). Combine flour, sugar, baking powder, and salt in a large bowl. Once mixed stir in egg, milk, vegetable oil, and vanilla. Stir until just combined. For the cinnamon swirl and topping combine the sugars, cinnamon and cinnamon chips; set aside. Pour half of the batter into the loaf pan. On top of the batter sprinkle half of the cinnamon mixture. Swirl topping into bottom layer with a knife in a circular motion. Pour the rest of the batter into the loaf pan. Again sprinkle the rest of the cinnamon mixture on top and swirl. Place loaf pan in preheated oven and bake for approximately 50-60 minutes or until done in the center. Cool in pan. Enjoy!
What’s your favorite ingredient? 

Apple Juice Pancakes

This is a recipe I have wanted to share with you all for a long time.  These pancakes are delicious! When you first take a bite you taste the maple syrup. Then a rush a cinnamon fills your mouth. The aftertaste of apple will leave you speechless. I hope you all enjoy these pancakes as much as I do. Enjoy!
    Serving Size: Approximately 8 Pancakes
1 cup flour
2 tbs. granulated sugar
1 tsp. baking powder
1/2 tsp. cinnamon 
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1 tsp. vanilla extract 
3/4 cup apple juice
In a large bowl mix together flour, sugar, baking powder, baking soda, cinnamon, and salt. Once combined whisk in vanilla, egg, and apple juice. Whisk until lumps are almost completely gone. Heat a large frying pan over medium-low heat and spray with PAM. Pour 1/4 cups of batter onto warm frying pan and cook until pancake appears bubbly. Flip pancakes and cook until browned. Enjoy! 

Croissant French Toast With Strawberry Sauce

Ingredients (Croissant French Toast)
4 large croissants, halved
1 large egg
1/3 cup milk
1 tsp vanilla extract 
powdered sugar (optional)
whipped cream (optional) – (I was out…)
Ingredients (Strawberry Sauce)
1/3 cup water
1/3 cup granulated sugar
2/3 cup strawberries, chopped
Sauce: Combine water and sugar in small saucepan on medium heat. Stir sugar water until sugar is dissolved. Stir in chopped strawberries and bring to a boil for 10 minutes. Reduce heat to medium-low and simmer until sauce is thick. Place sauce in food processor and blend until strawberries are liquified.
Croissant French Toast: Cut croissants in half lengthwise. Whisk together egg, milk and vanilla. Dip croissants into egg mixture until coated well. Melt a small amount of butter in a small frying pan over medium heat. Add croissant halves to pan and cook for approximately 2 minutes on each side or until golden brown. Sprinkle with powdered sugar, and homemade strawberry sauce. Enjoy!

Adapted from My Recipes

Mini Peanut Butter Cup Cookies

Well today I changed my major. I am now officially pursuing a mathematics degree. Math is what I originally wanted to go to school for but I just couldn’t make up my mind. After five semesters of accounting I realized I chose the wrong one. I am happy with my decision and I can’t wait to take on a new challenge. It sure won’t be easy but I’m a very determined person and I know I can do it.
So since I was in such a good mood today I decided to combine my boyfriends favorite ingredients into one amazing cookie recipe. He absolutely loves his chocolate and peanut butter. So I made a cookie packed with peanut butter, chocolate chips and peanut butter cups… yum!
I’ve been looking everywhere for mini peanut butter cups. Hershey’s miniature Reese cups just aren’t small enough for my liking. I finally found a small box of them at Wegmans and boy were they perfect. They were my main inspiration for these delicious cookies (I can’t give my boyfriend all the credit). 
I hope you enjoy this recipe as much as we do! Enjoy!
Don’t forget to evenly space your cookie dough! You wouldn’t want them to combine and make one large cookie… (That actually does not sound all that terrible…)
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 brown sugar, packed
1 egg
2 tsp. vanilla extract
1 1/4 cup flour
1/2 tsp. baking soda
1/2 cup mini semi-sweet chocolate chips
1 cup mini peanut butter cups (cut up peanut butter cups would work fine too)
  Preheat oven to 350°. In a large bowl cream together the butter, peanut butter and sugars with a mixer (should be light and fluffy). Mix in the egg, baking soda and vanilla extract until combined. Mix in flour until the batter is nice and thick. Stir in the mini chocolate chips and peanut butter cups. Drop cookie dough by tablespoons onto an ungreased cookie sheet. Bake for 8-10 minutes or until edges of cookies and lightly browned. Cool cookies for 2 minutes on cookie sheet before moving them onto cooling racks (the cookies are very delicate when warm). Once cooled Enjoy!